Loaded Aussie-style Wagyu burgers with fried egg and pineapple BBQ sauce

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Loaded Aussie-style Wagyu burgers with fried egg and pineapple BBQ sauce

Chef's Table

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Loaded Aussie-style Wagyu burgers with fried egg and pineapple BBQ sauce

Protein Plus

2 Servings, 930 Calories/Serving

25–40 Minutes

Just when you thought you couldn't stack a burger any higher, this Aussie burger comes along. It’s loaded with delicious layers of cheese, tomato, fried egg, charred onion, and our pineapple BBQ sauce.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ pound peeled roasted beets
  • 2 tablespoons champagne vinegar
  • 2 pretzel buns
  • 1 organic yellow onion
  • Burger options:
  • 2 Wagyu burgers (about 5 ounces each)
  • 12 ounces plant-based Impossible Burger
  • ¼ cup grated cheddar
  • 2 organic eggs
  • 1 head organic frisée or other chicory lettuce
  • 1 organic tomato
  • Sunbasket pineapple BBQ blend (pineapple - tomato paste - maple syrup - apple cider vinegar - vegan Worcestershire - garlic - kosher salt - black pepper)

Nutrition per serving

Calories 930, Total Fat 53g (68% DV), Sat. Fat 14g (70% DV), Trans Fat 0g, Cholest. 240mg (80% DV), Sodium 860mg (37% DV), Total Carb. 78g (28% DV), Fiber 11g (39% DV), Total Sugars 22g (Incl. 6g Added Sugars, 12% DV), Protein 35g
Contains: Milk, Eggs, Wheat, Soybeans

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Pickle the beets; toast the buns

  • Cut a small corner from the beet packaging and drain off any excess liquid; cut the beets into ½-inch pieces.

In a large bowl, stir together the beets and champagne vinegar. Season with salt and pepper and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal.

In a dry large frying pan, place the buns, cut sides down, and cook over medium-high heat until lightly toasted, 1 to 2 minutes. Alternatively, toast them in a toaster oven. Transfer to a plate. Do not clean the pan.


Prep and cook the onion

  • Peel the onion and cut it crosswise into ½-inch-thick slices; do not separate the rings.

In another large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the onion slices, season with salt and pepper, and cook, undisturbed, until golden brown on the bottom side, 4 to 5 minutes. Using tongs or a wide spatula, carefully turn the slices, keeping them intact, and cook until browned on the other side but still slightly crisp, 3 to 4 minutes. Transfer to a cutting board. While the onion is cooking, prepare the burgers.


Cook the burgers

  • Cut a small corner from the burger packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season with salt and pepper. (If using Impossible Burger, with wet hands, form into two [four] ½-inch-thick patties.) 

In the same pan used for the buns, warm 2 to 3 teaspoons oil over medium-high heat until hot but not smoking. Add the patties and cook until starting to brown, 2 to 4 minutes. Turn the patties, top with the cheddar, and cook until the cheddar is melted and the patties are browned, 2 to 4 minutes for medium-rare. Transfer to a plate. Do not clean the pan.


Fry the eggs

In the same pan used for the burgers, if dry, add 1 to 2 teaspoons butter or oil (from your pantry). Warm over medium heat until hot but not smoking. Crack the eggs directly into the pan and season with salt and pepper. Cook until the whites have set and the yolks are slightly runny, 2 to 3 minutes. If you prefer firmer yolks, cook for 1 to 2 minutes longer. Transfer to a plate. While the eggs are cooking, prepare the salad.


Finish the salad; assemble the burgers

  • Trim the root end from the frisée; coarsely chop the frisée.
  • Cut away the core from the tomato; thinly slice the tomato. Set aside a few slices for the burgers; coarsely chop the remaining tomato slices for the salad.
  • Coarsely chop enough of the cooked onion to measure ¼ cup [½ cup] for the salad; set aside the remaining onion slices for the burgers.

To the bowl with the beets, add the frisée, chopped tomato and onion, and 1 to 2 tablespoons oil and toss to combine. Season to taste with salt and pepper.

Place the bun bottoms and tops, cut sides up, on a work surface and slather both with the pineapple BBQ blend. Top each bun bottom with a burger, tomato slices, a fried egg, and as many onion slices as you like. Close with the bun tops.


Transfer the burgers and beet salad to individual plates and serve.

Kids Can!
  • Stir the pickled beets. 
  • Time the cooking.
  • Measure the chopped onion.
  • Assemble the salad.
  • Help assemble the burgers.